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La Belle Cuisine - More Poultry Recipes

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Leek-stuffed Chicken Breasts with
Red Bell Pepper Sauce



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"Poultry is for the cook what canvas is for the painter."
~ Jean-Anthelme Brillat-Savarin

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 Red, Orange and Yellow Bell Peppers on Display in a Venice Market
Red, Orange and Yellow Bell Peppers
on Display in a Venice Market

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Gipstein, Todd
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Leek-stuffed Chicken Breasts with
Red Bell Pepper Sauce

Mortons House Hotel, Corfe Castle,
Dorset, England

Bon Appetit June 1995

2 tablespoons butter
1/4 cup finely chopped shallots
1 tablespoon finely chopped fresh tarragon
or 1 teaspoon dried
2 1/4 cups chicken stock
1/2 cup dry white wine
A 7-ounce jar roasted red bell peppers,
drained, chopped
2 tablespoons olive oil
1 cup finely chopped leeks,
(white and pale green parts only)
4 skinless boneless chicken breast halves

Melt butter in heavy medium skillet over medium-low heat. Add shallots; sauté until tender, about 5 minutes. Mix in tarragon. Add 3/4 cup stock
and wine; boil until mixture is reduced to 1/3 cup, about 6 minutes. Add
roasted peppers; bring to simmer. Purée mixture in blender. Season with
salt and pepper. Set sauce aside.
Heat oil in heavy large skillet over medium-low heat. Add leeks and sauté until tender, about 10 minutes. Season with salt and pepper. Cool. Using
a small sharp knife, make deep horizontal cut in each chicken breast. Fill
each breast with 1/4 of leek mixture. Skewer openings closed with tooth- picks. Bring 1 1/2 cups stock to simmer in heavy medium skillet. Add chicken, cover and simmer until chicken is cooked through, turning once,
about 12 minutes. Bring bell pepper sauce to simmer, thinning with some
poaching liquid if necessary. Spoon onto plates. Drain chicken; slice and
fan atop sauce. Serves 4.

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Tomatoes, Feta, Olives and Pine Nuts

Braised Chicken with Artichoke Hearts,
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